HUNGRY?: October 2010

Lime Slush Punch

This ISN'T a pic of the punch... just so we're clear.

I didn't have one... so just found something green. :)

I had this last year, and got the recipe from my friend. This punch is SO good. All deliciously-slushy. Mmmm... I'm sure it would be good anytime of year, but for some reason the lime flavor seems to be a good Halloween flavor. I'm sure you could probably use any jello flavor. Let me know if you try a different flavor!

Punch:

Bring to a boil, 4 cups sugar and 4 cups water
Add 1 small package lime jello and dissolve.
Add 1 large can pineapple juice and 5 cups water.
Divide liquid mixture into two 9x13 pans. Cover and place in the freezer until frozen solid.
When ready to serve, add 2 liters of 7-up (or 'like' soda pop.)
Enjoy.

Mummy Munch!

Sorry, I'm short on time and being lazy about typing these recipes up and taking my own pictures, but this turned out so cute too. Can you tell we've got a Halloween Party tonight?

Go here: Mummy Munch!

Bone Chillin' Breadsticks

These turned out so cute and they were super easy! Cute for any party!

Go Here: ksl.com - Bone Chillin' Breadsticks

Spiderweb Whoopie Pies

What does Whoopie mean?? I always think of a whoopie cushion. But by no means do these cookies make THAT sound. :)

I found these online, and thought they were pretty cute, so I'm making them for a Halloween party tonight. I've never had them before, we'll see later what the verdict is.

I bought the spiders from the dollar store. Some are rings (you can cut the ring part off if it bugs you)

Ingredients:

Whoopie Pies

1 box chocolate fudge cake mix, with pudding in the mix
3 large eggs
1/2 cup canola oil
1/2 cup water

Filling

1 cup (2 sticks) unsalted butter, softened
2 cups powdered sugar
1 jar (7.5 oz) Marshmallow Fluff
4 ounces cream cheese, softened
2 tsp Orange extract *
Orange food coloring (red and yellow)

Spiderweb Glaze

1 cup powdered sugar
1 1/2 Tbs milk or water **

Directions:

1- Prepare whoopie pies. Beat all ingredients in a bowl (only the whoopie ingredients, just to be clear). Mix for 3 minutes or until batter is smooth. Let batter rest 30 minutes.
2- Heat oven 400 degrees. Line several cookie sheets with parchment paper. Drop about 1 1/2 Tbsp of batter into mounds on baking sheets, spacing them 3 inches apart. (They poof up quite a bit.)

3- Bake 9-11 minutes, or until cakes are puffed and a pick inserted into center comes out clean. Transfer to a wire rack, and cool completely.
4- Prepare filling. In large bowl cream together butter and sugar until fluffy. Add marshmallow Fluff, cream cheese and orange extract*. Continue mixing until blended. Tint filling with food coloring.
5- Make cookie 'sandwiches' with filling.
6- For the glaze**, mix ingredients in a small bow until thick and smooth. Transfer to a small zip-lock bag. Snip off a corner of bag and pipe a spiderweb design on top of each whoopie pie.

*You can also use vanilla extract. I would think even a mint could be good too with the chocolate cookies. The orange personally reminds me of the orange sticks, like at Christmas time.... I don't like orange sticks...*

** I just used a Betty Crocker decorative icing pouch. It already has it mixed, and a tip. Plus if you don't use it all you can store it for another time... Not to mention, one less bowl to clean. :) **

Mexican Chicken "Lasagna"

This is a Pampered Chef recipe, but since I don't have the 'special' Pampered Chef stuff, I had to improvise a little... Like, using the oven instead of the microwave. And using a 13x9 pan, instead of their Deep Covered Baker. Still came out DELICIOUS!

Ingredients:

1/4 cup lightly packed fresh cilantro leaves, chopped

1 pkg (8 oz) cream cheese

2 cups shredded Monterey Jack cheese

1 medium onion, chopped

1 can (28 oz) enchilada sauce *

12 (6 in) corn tortillas (may need a few more if using a 13x9 pan) **

3 cups cooked chicken, diced or shredded

Directions:

Place cream cheese in microwave save bowl, microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1 1/2 cups cheese. Mix well.

Chop onion, set aside. Spread 2/3 cup enchilada sauce over bottom of 13x9 pan.
Dip tortillas into enchilada sauce (in a bowl) and arrange in pan covering bottom. Overlapping if necessary.
Spoon half of cream cheese mix over tortillas. Top with 1 cup of chicken, and 1/3 of the onions. Repeat layer. (Dip tortillas, arrange, add cream cheese mix, chicken, and onion.)

Dip remaining tortillas in sauce, and arrange on top. Top off with remaining chicken and onion. Pour remaining enchilada sauce, and sprinkle with remaining 1/2 cup cheese.
Bake 350 for about 30-45 minutes. (til cheese is melted, and center of lasagna is warm)

Enjoy!

Sorry I forgot to take a final pic. Oops.

* If desired, 1 bottle (22 oz) medium salsa combined with 1/2 cup water can be substituted for the enchilada sauce. *

** Corn tortillas are pretty strong, in flavor, (I think) so next time I may add a couple flour tortillas. Only a few cuz they will get soggy faster than corn.**

No Bake Reese's Peanut Butter Bars!

I love anything peanut butter and chocolate!! These hit the spot and everybody loved them!!
No Bake Reece's Peanut Butter Bars

1 1/2 C graham cracker crumbs
1 lb (3 1/2 C) powdered sugar
1 1/2 C creamy peanut butter
1 C (2 sticks) real butter, melted
1 12oz bag chocolate chips (milk, semi-sweet, or dark, you pick!)
2 tsp shortening

In a large mixing bowl, combine graham cracker crumbs, powdered sugar and peanut butter and butter and beat until combined. Press into a parchment (or waxed paper or foil) lined 9x13 pan.

Place chocolate chips and shortening in a microwave safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth. Pour chocolate over peanut butter mixture and spread out evenly. Place pan in the fridge just until chocolate is set and then cut into bars. Tip: If the bars chill until the chocolate is too hard to easily cut, use a sharp knife and score the cuts first, then gently cut through. Can be stored in the fridge or at room temp. They will stay firmer if stored in the fridge.

*Tip: Love this tip from one you readers! Instead of adding shortening to the chocolate topping, add a scoop of peanut butter. That will prevent the top from getting solid and it will taste yummy!

I used the tip when I made these. Also I would cut some of the powdered sugar out, they were really sweet! I got the recipe off of http://www.ourbestbites.com - love this website!!

Chicken Pot Pie

I know there was just a post for Chicken Pot Pie but I made one the other night and thought I would share my recipe :)

Ingredients:
Package Pillsburry Pie Crust
2 cans chicken gravy
1 bag of frozen peas,carrots and corn
small package of boneless skinless chicken breasts

Cut up chicken and cook in olive oil
put pie crust in pie pan
pour 1 can chicken gravy
put chicken on top of gravy
Put veggies still in the bag in the microwave for 6 min. I just cut the top off the bag a little bit.
Pour veggies on top of chicken
Pour 1/2 can chicken gravy on top of veggies
Put another pie crust on top
Poke holes
bake at 350 for 45 min.
ENJOY :)

Stuffed Peppers

Got this recipe from my good friend Betty. Maybe you've heard of her.... Betty Crocker. :)
These are so good and so filling. Love em!

BTW, this was taken before put int the oven.

Ingredients:

6 large bell peppers, any color
1 pound lean ground beef
2 Tbs chopped onion
1 cup cooked rice
1 tsp salt
1 clove garlic, finely chopped
1 can (15ounces) tomato sauce
3/4 cup shredded mozzarella cheese

1-Cut top off stem end of pepper. Remove seeds and membranes, rinse peppers. Cook peppers in boiling water (enough to cover pepper) for about 5 minutes. Drain.

2- Cook beef and onion in skillet over medium heat, 8-10 min, until beef is brown. Drain. Stir in rice, salt, garlic, and 1 cup of the tomato sauce. Cook until hot.

3- Heat oven to 350 degrees.

4- Stuff peppers with mixture. Stand peppers upright in baking dish. Pour remaining tomato sauce over peppers.

5- Cover and bake 45 min. Uncover and bake about 15 min longer, or until peppers are tender. Sprinkle with chesse.

ENJOY!!

**For a lighter pepper, use ground turkey instead of beef, and reduced-fat cheese.**
with Ground beef = 290 cal
with Turkey = 190 cal

"Parfait" - Fruit Salad/Pudding

I'm not sure what the proper name of this is, and technically it's not a Parfait because there are no layers, but it is just like the Parfaits you get at McDonald's (without granola), so therefore I refer to it as a parfait.

This is delicious, easy, and a family favorite!

Sorry, this picture doesn't make it look very appetizing... But trust me, it's delicious!

Ingredients:

32 oz vanilla yogurt (1 large container)
1 large pkg of Jell-o vanilla instant pudding
8 oz tub cool whip
2 bags Berry Medley frozen fruit (or whatever fruit you prefer)

Directions:
Make this a few hours before you need it so berries have time to thaw.

Mix dry pudding into yogurt until well dissolved and not lumpy.
Fold in cool whip.
Fold in fruit. May be 'streaky' in color.
Wa-lah!

** you can use any fruits you like, the Berry Medley is just a good mix of different berries. But if you use something with strawberries, I would recommend cutting them into halves or thirds before putting them in. They seem to take the longest to thaw. Don't put completely thawed fruit in, or it's really mushy and not AS good. You want them to still be a lil frozen by the time you eat it.**

Could also try other pudding and/or yogurt flavors.

Peanut Butter Pie

1/2 c reduced fat peanut butter (can add a little extra)

1 c powdered sugar

1 pkg reduced fat cream cheese

1 small light cool whip

1 pre-made chocolate or Oreo graham cracker shell

Soften cream cheese, add peanut butter and powdered sugar. Gently fold in cool whip. Put in shell and freeze until firm.

Caramel Apple Crumb Bars

1 yellow cake mix

1 1/4 c. quick oats

1/2 c. butter (chilled)

1 egg

4 Granny Smith apples (peeled and sliced thin)

3/4 c. packed brown sugar

1/2 c. pecans, chopped